Orange and ginger work so beautifully together, a pairing which is elevated even higher with a creamy lemon icing to balance out the spice. Queue the kettle.

Serves
12

Preparation

25min

Cooking

1hr

Skill level

Easy
By
Average: 3.6 (37 votes)
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Ingredients

  • 200 g unsalted butter, chopped
  • 200 g good-quality white chocolate, chopped
  • 100 g (½ cup, firmly packed) dark brown sugar
  • 250 ml (1 cup) freshly squeezed orange juice
  • 2 large, free-range eggs, at room temperature
  • 150 g (1 cup) gluten free self-raising flour
  • 2 tsp ground cinnamon
  • 2 tsp ground ginger
  • 225 g (1½ cups) almond meal

Lemon cream cheese frosting

  • 250 g cream cheese, softened
  • 75 g unsalted butter, softened
  • 1 tsp vanilla bean paste
  • 280 g (2 cups) icing sugar
  • 1 tbsp lemon juice
  • orange zest, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Standing time: 2 hours 20 minutes

  1. Preheat the oven to 180°C. Grease a 13 cm x 21 cm loaf tin with melted butter or spray with cooking oil, then line with baking paper.
  2. Place the butter, chocolate, sugar and orange juice in a heavy-based saucepan. Stir over medium-low heat for 5 minutes or until the chocolate is melted and smooth. Transfer to a large bowl and set aside for 20 minutes or until cool.
  3. Using hand–held electric beaters or a whisk, add the eggs to the chocolate mixture, one at a time and beating well after each addition. Sift the flour and spices over the white chocolate mixture and fold in with the almond meal until well combined.
  4. Pour the batter into the lined tin and bake for 1–1¼ hours or until a bamboo skewer comes out almost clean. Stand the cake in the tin for at least 2 hours before turning onto a wire rack to cool completely.

 

Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.

Photography by Adam Liaw.